This signature Tusk creation showcases his hand-rolling prowess. The pasta is delicate enough to let the uni shine, while brown butter provides richness. Reviewers note the interplay of umami (sea urchin), heat (espelette), acid (Meyer lemon), and textural crunch (sea beans) reveals multiple layers per bite.
Tips from diners
This dish exemplifies Chef Tusk's precision. The tortellini has been hand-rolled daily for over 20 years. The uni elevates it beyond a standard Italian preparation.
This visually striking course delivers complexity on the palate. The beetroot pasta provides earthiness; yuzu and vodka add brightness and bite; Tsar Nicoulai caviar supplies briny, mineral notes. Reviewers consistently cite this as a standout across multiple visits—the color-to-flavor ratio is remarkable.
Tips from diners
This pasta course is nearly always on the menu due to its iconic status. The caviar is top-tier—Tusk sources Tsar Nicoulai specifically.
This course swaps the traditional urchin pasta vehicle for risotto, achieving a different textural and flavor profile. The passionfruit adds tropical acidity and subtle sweetness; the urchin provides umami anchor; espelette and lemon brighten. Reviewers note the riotto's creaminess contrasts with the bright, complex sauce.
Tips from diners
The risotto is equally technical as the pasta courses. Tusk's commitment to seasonal fruit—here passionfruit—shows his evolution as a chef.
This delicate course opens with a simple bowl: tender spring peas in a broth brimming with umami from Tomales Bay clams and the richness of rendered guanciale. Multiple reviewers highlight this as a masterful expression of ingredient quality and simplicity. The peas are picked at peak ripeness, the clams at their sweetest.
Tips from diners
This dish is at its best when spring peas are in season—typically March through May in California. Come then if possible.
Tusk commits to using what the market offers at peak quality. Reviewers across visits report rotating seasonal proteins—pristine halibut, Dungeness crab, or other West Coast treasures—prepared with minimal intervention to let ingredient quality speak.
Tips from diners
Ask your server what just arrived at the market—the kitchen highlights the best fish or shellfish daily.
Founded in 2003 by chef Michael Tusk and his wife Lindsay, Quince relocated to Jackson Square in 2009 and earned three Michelin stars in 2016. The refined Italian menu is influenced by Tusk's mastery of hand-rolled pasta and his commitment to seasonal, local sourcing—much produce comes from their partner farm. Tusk's tortellini techniques rival those of Emilia-Romagna, and his ingredient-forward approach—from passionfruit risotto with urchin to beet spaghetti with caviar—defines contemporary Italian dining in San Francisco.
Reserve the gastronomy menu (10 courses, $475) for the full Tusk experience. A shorter four-course menu ($270) is available in the Bolinas Bar, which also offers cocktails and wine.
The main dining room is romantic and intimate—perfect for celebrations. Inform the restaurant of anniversaries or milestones when booking.
Tusk's commitment to seasonal sourcing means the menu resets with the harvest. Revisit across seasons for different produce and preparations.
Lunch service is available Friday and Saturday. It's a more relaxed pacing than dinner but showcases the same attention to detail at a different price point.
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